Pecan Coconut Crusted Red Snapper

A simple way to add more fish to your diet--just bread with pecans and coconut then saute until golden brown.

Ingredients:

• 4 3 oz red snapper fillets
• 3 large eggs
• 3 tbsp water
• 1 cup ground pecans
• 1/2 cup sweetened flaked coconut
• 1/4 cup canola oil, divided

Directions:

Preheat oven to 350 degrees. Line a baking sheet with foil and spray with nonstick cooking spray. Drizzle with half of oil. Rinse fish under cool water and pat dry. In a pie pan, whisk eggs and water together. In another pie pan, place pecans and coconut then stir together. Dip fish in egg wash and dredge in pecan mixture. Using palm of hand, press pecan mixture tightly onto fish filet, making a tight coating, coating both sides evenly. In a heavy skillet, heat remaining oil. Place fish filets in hot skillet to sear, about 2 minutes per side. Remove from heat and transfer fish to a baking sheet. Bake 5-8 minutes or until fish is firm but flaky. Serve hot with lemon wedges and fresh chopped parsley.

Number of Servings: 4

Notes from the Cook: What a delightful fish. Sweet as well as savory.